Leprechaun Cupcakes - prepared by Sarah Nelson, RD, LD, Hamilton Hy-Vee Dietitian, Certified Health Coach
All you need:
• 1 (18.25 oz) box cake mix (any variety light in color)
• 1 (12 oz) diet Sprite, 7-Up, or Cream Soda
• 1 container fat free Cool Whip, thawed
• 1 ½ cup skim milk
• 1 package cheesecake or white chocolate sugar-free, fat-free Jello pudding mix
• Green Food coloring
All you do:
1.) Pour 12 oz. soda into a large bowl. Add the entire box of cake mix and in as few strokes as possible, stir ingredients together.
2.) Line a muffin tin with cupcake wrappers. Lightly spray the inside of each wrapper with a non-stick cooking spray.
3.) Spoon batter into cupcake wrappers, filling them about ¾ full. Bake according to box directions.
4.) While cupcakes are cooking, mix skim milk, a few drops of green food coloring and pudding mix together. Let chill in refrigerator for at least 15 minutes.
5.) Once pudding has thickened, fold in cool whip until well mixed. Frost cupcakes (once cooled) with pudding and cool whip mixture. Optional: decorate with fresh fruit.
Nutritional Information (1 cupcake with 3 Tbsp frosting mixture): 190 kcal, 1.5g fat, 1g saturated fat, 0g fiber, 40g carbohydrate, 390mg sodium, 2g protein.
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